Heat resistance of Listeria monocytogenes in sterile distilled water in the presence of nanoemulsion of D-limonene

  1. Maté Sánchez-Val, Javier Alejandro
  2. Periago Bayonas, Paula María
  3. Palop Gómez, Alfredo
Llibre:
Proceedings of the 4th. Workshop on Agri-Food Research. WIA.15
  1. Artés Hernández, Francisco
  2. Egea Gutíerrez-Cortines, Marcos
  3. Fernández Hernández, Juan Antonio
  4. Baille, Alain
  5. Calatrava Leyva, Javier (coord.)

Editorial: Universidad Politécnica de Cartagena

ISBN: 978-84-608-5399-2

Any de publicació: 2016

Pàgines: 24-26

Congrés: Workshop on Agri-Food Research for young researchers (4. 2015. Cartagena)

Tipus: Aportació congrés

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Resum

Nanoemulsions of oil essentials prevent microbial growth and even improving antimicrobial effect than when applied directly. Currently, there are no many studies where nanoemulsified essential oils have been combined with other factors of stress for the microorganism. This study demonstrates an interesting combined effect when applied heat and D-limonene nanoemulsion greatly reducing the value D significantly. These results could be of interest in the food industry to decrease thermal treatments and avoid the deterioration of the food due to the heat.

Fuente de los datos: Dialnet